No-Chicken Soup

Name: No-Chicken Soup
Ingredients: 2 tablespoons virgin olive oil; 1 medium onion, chopped; 1 medium garlic clove, minced; 2 medium carrots, sliced into 2-inch lengths; 3 celery ribs, sliced into 2-inch lengths; 1 large potato, halved and sliced 1/2-inch thick; 2 bay leaves; 2 tablespoons finely chopped fresh parsley; 1 tablespoon finely chopped fresh dill; 1 1/2 teaspoons fine salt; 1/2 teaspoon ground sassafras leaves; 3 grinds fresh black pepper; 8 cups water

13 ingredients

7 steps

Ingredients

2 tablespoons virgin olive oil
1 medium onion, chopped
1 medium garlic clove, minced
2 medium carrots, sliced into 2-inch lengths
3 celery ribs, sliced into 2-inch lengths
1 large potato, halved and sliced 1/2-inch thick
2 bay leaves
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh dill
1 1/2 teaspoons fine salt
1/2 teaspoon ground sassafras leaves
3 grinds fresh black pepper
8 cups water

Directions

1

Warm oil in a soup pot large enough to hold 10 cups over medium heat.
2

Saute onion until golden brown.
3

Add all other ingredients.
4

Simmer over low heat until reduced by about 1/4. (For me that usually takes about 2 hours). If the soup reduces too quickly before the vegetables are cooked, add a little water and continue cooking.
5

You may also put all the ingredients in a crock pot and cook the soup on low for about 6 hours and high for about 3 (very approximate times!).
6

Correct the seasoning--add sassafras and/or fresh black pepper if you like.
7

This soup is excellent served with cooked egg noodles or garlic-flavored bagel chips.